Seared Tuna Niçoise Salad with Ciabatta Croutons
Sunshine in a plate! A classic salad from the south of France with a twist. Traditionally, the tuna is slowly cooked in olive oil, but in this version, fresh tuna is seared on the grill.
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INGREDIENTS
- 4 x 90g fresh tuna steaks
- 4 ciabatta slices
- 2 garlic cloves, peeled
- 8 baby potatoes
- 200g fine beans, topped and tailed
- 1 lettuce, baby gem or cos
- 4 eggs
- 200g baby tomatoes
- 50g good quality anchovy fillets in oil, drained
- 20 calamata olives
- 12 basil leaves
- extra virgin olive oil
- red wine vinegar
- salt and pepper
METHOD
Boil the potatoes in salted water until just tender (about 20 minutes).
Cook the fine beans for 4 minutes and refresh to cool down.
Trim the lettuce, discard the outer leaves, wash and spin. Halve the tomatoes.
Boil the eggs for exactly 6 minutes, refresh in cold water before shelling.
Toast the ciabatta slices and rub with garlic, drizzle with olive oil.
Preheat your Le Creuset on medium-high heat. Rub the tuna steaks with olive oil and season with salt and pepper. Sear the steaks for 50 seconds on each side, remove to a plate and rest for 2 minutes.
Assemble the salads in the plates/bowls, along with the tuna. Drizzle with olive oil and vinegar and serve.
Image and recipe by Franck Dangereux
